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Elicoidale Pasta with Artichokes, Olives and Capers


  • 1 Lb Rienzi Elicoidale Pasta
  • 1 28oz can of Rienzi Peeled Tomatoes
  • 1 14oz can Rienzi Artichoke Hearts
  • ½ Cup sliced green olives
  • ¼  Cup - White wine
  • 1 Tbs Small Capers
  • 4 Cloves garlic
  • Rienzi Extra Virgin 
  • Rienzi Pecorino cheese
  • Fresh parsley
  • Fresh black pepper


  • Drain the artichokes and slice them in 8 parts.
  • In a large pan add some olive oil and saute` the garlic. Once the garlic turns golden add the artichokes. Saute for 2 mins and add the olives and capers.
  • Add the white wine and let it evaporate.
  • Chop the peeled tomatoes and add them to the pan. Continue to cook for an additional 10 mins. at high flame.
  • Separately cook the pasta and remove it when it is very "Al Dente".
  • Add to the pan the pasta and toss for 2-3 mins. Add the fresh parsley.
  • Serve with a generous sprinkle of Pecorino cheese and fresh black pepper.